2 cups of white cornmeal for canjica (300g)
1 cup of skim milk (75g)
1/2 liter of water
1/2 cup of sugar (90g)
1 pinch of salt
2 cinnamon sticks
1 spoon of sugar mixed with 1/2 spoon of cinnamon (for dusting)
2 cups of white cornmeal for canjica (300g)
1 cup of skim milk (75g)
1/2 liter of water
1/2 cup of sugar (90g)
1 pinch of salt
2 cinnamon sticks
1 spoon of sugar mixed with 1/2 spoon of cinnamon (for dusting)
Wash the cornmeal well
Place it in a medium-sized bowl, cover with 1/2 liter of water and let it soak for at least 12 hours
Transfer it without draining to a medium-sized pressure cooker, add 1 liter of water, seal and cook over high heat until the steam starts to release
When the valve starts to release, reduce the heat and cook for about 20 minutes
Remove the pressure cooker from the heat, let it finish releasing the pressure, then unseal
Dissolve the milk in a small bowl with water and pour it over the cornmeal
Add the sugar, salt, and cinnamon sticks and cook over low heat without covering until the liquid thickens (about 15 minutes)
Transfer to a serving dish, dust with the sugar and cinnamon mixture, and serve hot
292 calories per serving
